Two SD Loaves Starting This Week!
OK… Can we all forget about the crust and focus on the crumb instead? I was hoping that the weak dough would gain some strength itself with time… Yet it didn’t. Oops…
50/50 Red Fife & Spelt Walnuts SD
Dough flour (all freshly milled):
150g 50% Whole red fife flour
150g 50% Whole spelt flour
For leaven:
12g 4% Starter
44g 14.7% Bran sifted from dough flour
44g 14.7% Water
For dough:
256g 85.3% Dough flour excluding flour for leaven
221g 73.7% Water
100g 33.3% Leaven
5g 1.67% Salt
Add-ins:
30g 10% Toasted walnuts
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306g 100% Whole grain
271g 88.6% Total hydration
Sift out the bran from dough flour, reserve 44 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.
Combine all leaven ingredients and let sit until doubled, around 4 hours (24°C).
Roughly combine all dough ingredients and ferment for 2 hours 30 minutes. Construct 3 sets of stretch and fold at the 15 minutes, 30 minutes and 1 hour mark.
Preshape the dough and let it rest for 15 minutes. Shape the dough then put in into a banneton. Retard for 8 hours.
Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.
The crumb is quite open despite the collapsed structure. You never have to worry about getting a close crumb with spelt bread :) Taste is sweet for a loaf with no sprouted flour. There is only mild acidity, which is probably owing to the use of Red Fife wheat instead of regular red wheat.
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This is an extra loaf of mainly-white SD to make sandwiches for lunch at school. This week’s had 10% rye and 20% red wheat:
Gotta work on building dough strength...Tons of blisters but no ear :(
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